Wienerschnitzle Ala Wolfgang Puck

READY IN: 50mins




  • Preheat oil to 375 degrees F. in a heavy, deep saucepan.
  • Beat eggs with 2 T water to make an egg wash.
  • To prepare Wienerschnitzle:
  • Pound out the cutlets if necessary.
  • Season the veal cutlets with salt and pepper.
  • Score the coat the veal cutlets with four shallow knife cuts in a cross-hatch pattern to help prevent curling while cooking.
  • Dredge in flour. Dip in egg wash. Coat with crushed panko crumbs. *You may need more flour and panko crumbs.
  • Deep fry about 2-3 minutes PER SIDE, or until golden brown and cooked through. Transfer to paper towels to drain. Replenish oil as necessary.
  • My notes:
  • Panko (Japanese) bread crumbs can be found in the Asian aisle/ market to often times with "regular" bread crumbs. I highly recommend using panko. They are lighter & much crunchier than standard bread crumbs. To crush, pour them in the food processor and give a quick whirl or in a ziploc bag and run over them with a rolling pin.
  • I would recommend slicing each cutlet in half to ease in cooking.
  • The cutlets should be sliced very thinly. If not you may have to use a meat mallet to tenderize and pound flatter.
  • I serve with basmati rice, lemon wedges and recipe#390832.